Recipes

Wild Garlic & Cheese Scones

1 1/2 cups almond flour

‬‪1/2 cup Parmesan cheese

‬‪2 tbsp wild garlic chopped‬‪

Pinch of salt

‬‪2 tbsp grated cheese for the top‬‪

1 egg

‬‪1/3 cup milk

‬1 tsp baking powder

Method

Mix all dry ingredients together and then all wet ingredients together and mix all together. Place onto baking paper in a circle, add grated cheese and cook for 180 – 200 for about 15 -20 minutes. Cool on wire rack.

1 1/2 cups almond flour

1/2 cup frozen blueberries ( you can use fresh)

1tsp vanilla essence

1 egg

1/cup milk

1 tsp baking powder

Pinch salt

Mix all dry ingredients together and then all wet ingredients together and mix all together. Place onto baking paper in a circle and Cook 180 for about 15 -20 minutes.

Almond Savoury Seeded Biscuits

1/2 cup grated mozzarella

1tsp oregano

1 egg

100g cream cheese

2tbsp grated Parmesan

1 cup Almond flour

2tbsp mixed seeds

1 tbsp chia seeds

1 tsp smoked paprika

Black pepper & salt to taste.

Mix cream cheese & egg together. Then mix all dry ingredients together. Combine all ingredients to form a ball. Cut in half, then between greaseproof paper roll out. Cut into biscuit shape, then bake at 200 for about 10-12 minutes. When out of the oven, put a knife through the cuts and cool on a wire rack.

Keema Nan

Dough

1 cup wholemeal flour

1 cup white flour

1 tsp baking powder

1 tsp black onion seeds

2 tbsp yoghurt

2-3 tbsp warm water

1 tsp salt

Keema

400g minced beef

2tbsp garam masala

2 tsp Turmeric

1 tsp cayenne pepper

1 tsp salt.

Method

Mix the dough ingredients and knead until smooth. Wrap in cling film and place in the fridge for 1/2 hour

Mix the Keema ingredients and leave for 1/2 hour.

Cut the dough in half and roll out to a couple of mm thick. Take half of the mince mix, flatten it out, and place it on half rolled-out dough. Fold over the remaining dough and roll out until 4 mm thick. You can either pan fry it or cook it in an air fryer. 1st spray with oil before cooking. It will take around 5 mins.

Recipe

carrot & Blue Cheese warm salad 

1 1/2 cups Pearl barley 

1 vegetable stock cube 

10 thin carrots or equivalent 

1 red onion

1 tsp fennel seeds

Salt & black pepper

1 cup kale 

1/4 cup olive oil 

2 tbsp sherry vinegar 

1 tsp garlic salt 

200g blue cheese 

Olive oil to cook carrots & onion. 

A small bunch of parsley. 

Method

Prep carrots and coat in oil. Sprinkle with salt, pepper & fennel seeds and cook at 200 for 25 min. After the carrots have cooked for 20 mins, sprinkle the kale over the top. Place Pearl barley in a non-stick pan with a veg stock cube, then cover with boiling water. Keep checking and topping up. It will take about 25 mins to cook all liquid should be absorbed. Dice the onion and toss in oil place on a baking tray and cook until brown. (You can fry this)

Chop the cheese and the parsley. Once the Pearl barley is cooked, add 2/3 of the parsley, a tbsp of cheese & the cooked onions. Mix well. Place the lid on top for 5 mins. 

Once the carrots & kale are cooked, serve them up. Place the Pearl barley on the plate, split the remaining cheese between 2 plates on top, add the carrots & kale and remaining parsley, and a couple of dressings made with olive oil, sherry vinegar & salt, pepper & garlic.

Soft bread rolls

300g strong white flour

75g wholemeal flour

7g yeast

220 ml warm milk

60g butter

10g melted butter/ margarine

1 egg

11/2 tsp salt

25g sugar

Method

Warm the milk, add 1 tbsp sugar and yeast, and leave for 5 minutes. Mix the flours together and the salt. Add the 60g of butter or margarine to the milk and sugar and stir well. Whisk an egg, then make a well into the flour. Add the milk mixture, then the egg and mix very well. You may need to add a bit more flour if it’s sticky. Take out and knead for between 7-10 minutes until nice and smooth. Place in a bowl and cover. Let it double in size. It takes about an hour. Then take it out and cut it into 6 rolls or place it in a loaf tin. Cover and prove for 5 minutes, then brush with half the melted butter and prove for another 5 minutes. Cook at 200 for 20-25 minutes. After 20 minutes, I took off the baking sheet and turned them upside down to cook for a further five minutes. Once out of the oven, brush with the remaining butter and enjoy.